Review
Food Science & Technology
Luz Maria Luzon-Quintana, Remedios Castro, Enrique Duran-Guerrero
Summary: Fruit vinegars are widely used in the food industry as a way to utilize fruit by-products; the choice of alcoholic and acetic fermentation conditions significantly affects the quality of the final product; promising research directions include the use of commercial starters, thermotolerant bacteria, and innovative technologies for high-quality fruit vinegars.
Article
Food Science & Technology
Hiroyuki Iguchi
Summary: This study revealed the microbial community and growth behavior in senmaizuke products, showing distinct characteristics between fermented and vinegar-type products. LAB in vinegar-type products showed growth only after neutralizing the pH, while LAB in fermented-type products exhibited continuous growth throughout the pickling and ripening processes. Metagenomic sequencing demonstrated a higher bacterial diversity in fermented-type products, with Lactobacillus, Leuconostoc, and other halophilic and psychrophilic bacteria present. Additionally, the dominance shift from Leuconostoc to Lactobacillus members in fermented-type products was attributed to the sensitivity of Leuconostoc to low pH and a longer lag phase for adapting to the pickling environment.
FOOD SCIENCE & NUTRITION
(2021)
Article
Biology
Satoshi Higurashi, Sachio Tsukada, Binta Maria Aleogho, Joo Hyun Park, Yana Al-Hebri, Masaru Tanaka, Shunji Nakano, Ikue Mori, Kentaro Noma
Summary: The effects of diet on brain aging and thermotaxis ability of Caenorhabditis elegans have been investigated. Lactobacillus reuteri, a type of lactic acid bacteria, was found to maintain thermotaxis ability in aged animals without affecting their lifespan. This effect is dependent on the DAF-16 transcription factor in neurons.
Article
Food Science & Technology
Sagyman Zhadyra, Xiao Han, Bakytzhan B. Anapiyayev, Fei Tao, Ping Xu
Summary: Shubat and Ayran are popular traditional fermented milk products in Kazakhstan, but there is limited knowledge about their natural microbial diversity. This study used high-throughput sequencing and traditional culture-dependent methods to evaluate bacterial diversity in these products, identifying indigenous strains and natural bacterial diversity. The results are expected to improve commercial production and quality control of these milk products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Paria Rahnama Vosough, Mohammad Reza Edalatian Dovom, Mohammad Bagher Habibi Najafi, Ali Javadmanesh, Baltasar Mayo
Summary: This study focuses on the production of polysaccharides derived from Iranian Kishk by isolating and culturing lactic acid bacteria. The optimal conditions for EPS production were determined using optimization design methods, resulting in the identification of three strains with high EPS yield. The EPSs produced by these native LAB strains have potential industrial applications or can be used as functional food ingredients.
Article
Biotechnology & Applied Microbiology
Augchararat Klongklaew, Kridsada Unban, Dharman Kalaimurugan, Apinun Kanpiengjai, Hassan Azaizeh, Linda Schroedter, Roland Schneider, Joachim Venus, Chartchai Khanongnuch
Summary: This study demonstrated the bioconversion of lignocellulosic by-product corn stover to L-lactic acid using specific strains of bacteria. The optimal conditions for the highest sugar release and L-LA production were determined. The purification of L-LA from the culture broth was successfully achieved. This study not only presents a feasible process for L-LA production from corn stover but also provides an alternative approach for solving the problem of haze air pollution caused by improper management of corn production residuals.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Elena Bartkiene, Vytaute Starkute, Ieva Jomantaite, Egle Zokaityte, Ernestas Mockus, Ernesta Tolpeznikaite, Gintare Zokaityte, Penka Petrova, Antonello Santini, Joao Miguel Rocha, Fatih Ozogul, Dovile Klupsaite
Summary: The purpose of this experiment was to develop a multifunctional nutraceutical composition using different ingredients with various health benefits. Fermentation was carried out to improve the functional properties of certain ingredients. The results showed that fermentation affected the pH and color of the ingredients. Fermented spirulina and bovine colostrum had higher concentrations of certain acids, and fermented bovine colostrum had reduced bacterial counts. The three-layer nutraceutical containing fermented spirulina, fermented bovine colostrum, and apple cider vinegar showed high overall acceptability. This study suggests that this nutraceutical combination has great potential in producing a multifunctional product with improved functionality and acceptability.
Article
Food Science & Technology
Caiqing Yao, Jing Li, Jingjing E, Ruixue Wang, Qiaoling Zhang, Junguo Wang
Summary: This study investigated the biofilm production and growth relationship of co-cultured lactic acid bacteria. The results showed that co-cultured lactobacilli strains promoted the growth of Streptococcus thermophilus, and vice versa. However, the formation of biofilm during co-cultivation was not necessarily related to symbiosis among the strains.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jiang Jikang, Li Wenxiang, Yu Shuping
Summary: This study investigated the effects of inoculating different bacteria on the metabolite changes in fermented plant extract. The physicochemical and metabolite features of the treated extract were compared to those of spontaneously-fermented extract. The results showed that the physicochemical features of the extract fermented with inoculated bacteria were superior. Metabolite analysis revealed significant differences between the spontaneously-fermented group and the group inoculated with bacteria, including sugars, acids, and alcohols.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Menglei Xia, Xiaofeng Zhang, Yun Xiao, Qing Sheng, Linna Tu, Fusheng Chen, Yufeng Yan, Yu Zheng, Min Wang
Summary: This study reveals the interaction between acetic acid bacteria and lactic acid bacteria in the solid-state fermentation of Shanxi aged vinegar. High-throughput sequencing results show that Acetobacter pasteurianus and Lactobacillus helveticus are the dominant species, and they exhibit a negative interrelationship during fermentation. Transcriptomic analysis reveals differential gene expression and pathway regulations in both bacteria during co-culture.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Multidisciplinary Sciences
Menzi P. Ngwenya, Thabile P. Nkambule, Solomon W. Kidane
Summary: The aim of this study was to test the acceptability and physico-chemical characteristics of marula wine fermented with known cultures of natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae. The results showed that Lactobacillus and Saccharomyces dominated the fermentation process and their individual cultures did not significantly affect the physico-chemical characteristics and acceptability of the wine. The wine fermented by Lactiplantibacillus plantarum alone was preferred due to its sweetness.
Review
Food Science & Technology
Gilberto V. de Melo Pereira, Dao Pedro de Carvalho Neto, Bruna L. Maske, Juliano De Dea Lindner, Alexander S. Vale, Gabriel R. Favero, Jessica Viesser, Julio C. de Carvalho, Aristoteles Goes-Neto, Carlos R. Soccol
Summary: This review explores the application of next-generation sequencing (NGS) technologies in analyzing the microbial composition of traditional fermented milk products worldwide. The study reveals a more complex bacterial diversity in these products, including uncultivable microorganisms, sub-dominant populations, and late-growing species. These discoveries are vital in improving the monitoring, manipulation, and safety of fermented foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Haritha Meruvu, Sebnem Tellioglu Harsa
Summary: This review comprehensively describes current research on lactic acid bacteria (LAB), including their sources, growth requisites, isolation and characterization strategies, and their applications in various sectors. The review also details various industrial patents related to the isolation and identification of novel LAB strains, methods and media for detection/screening, isolation, adaptation, culturing, preservation, and growth improvement, as well as the techniques and methodologies supporting LAB fermentation and the applications of the produced industrial metabolites.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Reza Mohammadi, Mehran Moradi, Hossein Tajik, Rahim Molaei
Summary: An antimicrobial membrane was developed using postbiotics from FreshQ and bacterial nanocellulose (BNC). The postbiotics exhibited antibacterial activity against various strains, and the wet form of the BNC showed higher antimicrobial activity compared to the lyophilized form. The fabricated material has potential applications in the food industry.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biotechnology & Applied Microbiology
Yingyue Li, Michelle Mei Zhen Ten, Ye Htut Zwe, Dan Li
Summary: The study shows that using Lactiplantibacillus plantarum 299v as a starter culture in carrot fermentation can effectively reduce the amount of Salmonella and the entire Enterobacteriaceae family, therefore improving the safety and quality of fermented foods compared to spontaneous fermentation.
